Best Breast Of Chicken Scala Recipes

BREAST OF CHICKEN SCALA

Breast of Chicken Scala image

This was one of the first recipes I learned to make and it has been a staple in our household for years. The chicken always turns out juicy and tender! 6 ww points per serving for those who keep track.

Provided by jenpalombi

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

6 boneless skinless chicken breast halves
1/4 cup flour
4 tablespoons butter
1 (10 1/2 ounce) can beef consomme
1/2 cup light sour cream
1 teaspoon salt

Steps:

Dredge each chicken breast in flour.
Melt butter in large saute pan. Add chicken and saute until golden brown on each side.
Add consomme. Reduce heat to low, cover and simmer for 45 minutes.
Stir in sour cream, salt and pepper. Simmer 10 minutes longer.
Serve each breast with a drizzle of the sauce.
(Note: the sauce will be thin, like au jus. If you prefer a gravy-like consistency, add a little flour and whisk until thickened).

Nutrition Facts : Calories 254.2, Fat 12.8, SaturatedFat 6.8, Cholesterol 102.6, Sodium 929.7, Carbohydrate 5.8, Fiber 0.1, Sugar 0.1, Protein 27.6

CHICKEN LA SCALA

Chicken La Scala image

This one takes a little preparation but if you plan ahead and bake the chicken ahead of time along with something else baking in the oven, it saves time. Also, you save time by having the sauce cooking while the chicken is baking. I highly recommend using fresh grated Parmesan. If you are accustomed to the canned variety, you will never go back once you grate your own.

Provided by TPubmgjbd

Categories Chicken

Time 2h

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

3 (16 ounce) cans tomato sauce
2 stalks celery, diced
1 small onion, diced
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon basil leaves
1 teaspoon dried oregano
1 teaspoon italian seasoning
1 teaspoon crushed red pepper flakes
1 bay leaf
1 egg
1 cup milk
salt and pepper
4 boneless skinless chicken breast halves
2 cups seasoned bread crumbs
1 (8 ounce) package linguine
1/2 cup grated parmesan cheese
1 (12 ounce) package shredded mozzarella cheese
1 teaspoon chopped fresh parsley

Steps:

Combine tomato sauce, celery, onion, garlic powder, 1 teaspoon salt, 1 teaspoon papper, basil, oregano, Italian seasoning, crushed red pepper and bay leaf in a large sauce pan; stir well.
Simmer for 30 to 45 minutes or until celery is tender.
Combine egg, milk and salt and pepper to taste.
Dip chicken in egg mixture; roll in bread crumbs, coating well.
Arrange chicken in a shallow roasting pan.
Bake at 350°F for 30 minutes or until done.
Cut chicken into 1-inch strips.
Partially cook linguine according to package directions; drain.
Place linguine in a 9-inch square baking dish.
Spoon half the sauce mixture over linguine.
Arrange chicken over sauce; spoon remaining sauce mixture over chicken.
Sprinkle with Parmesan cheese and Mozzarella cheese.
Bake at 350°F for 30 minutes or until cheese is lightly browned.
Sprinkle with parsley and serve immediately.

Nutrition Facts : Calories 531.4, Fat 16.3, SaturatedFat 8.3, Cholesterol 104.3, Sodium 2151, Carbohydrate 58.9, Fiber 5.4, Sugar 10.8, Protein 37.7

ROASTED CHICKEN BREAST

Roasted Chicken Breast image

This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 2

Ingredients

1 bone-in, skin-on chicken breast half, about 10 ounces
Coarse salt and freshly ground black pepper

Steps:

Preheat oven to 375 degrees.
Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.

MOZZARELLA CHICKEN BREASTS

Mozzarella Chicken Breasts image

Whip up this special dish with boneless chicken breasts, canned soup and stuffing. "This entree tastes like you fussed, but it's really so simple," writes LaDonna Reed from Ponca City, Oklahoma. "It's also easy to upsize for company."

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 boneless skinless chicken breast halves (5 ounces each)
1/8 teaspoon pepper
2 slices part-skim mozzarella cheese (3/4 ounce each)
1-1/2 cups stuffing mix
1/2 cup chicken broth, warmed
2/3 cup condensed cream of chicken soup, undiluted
2 tablespoons white wine or additional chicken broth
1 garlic clove, minced

Steps:

Sprinkle chicken with pepper; top with cheese. Place in a 1-1/2-qt. baking dish coated with cooking spray. In a small bowl, combine stuffing mix and broth; let stand for 3 minutes. Spoon around chicken. , Combine the soup, wine or additional broth and garlic; spread over chicken. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 170°. ,

Nutrition Facts : Calories 472 calories, Fat 16g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 1691mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 1g fiber), Protein 42g protein.

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